Prep: 10 mins + 1hr 20 mins baking time
Cook: 25 mins
Servings: 4

BAKED POTATO SOUP WITH POTATO SKIN CRUMB

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

All the flavours of the much-loved jacket potato in soup form: baked potato flesh is simmered in a creamy base of chicken stock and cream then blended until velvety. The dish is finished with crispy bacon, cheese and a potato skin crumb.

Start cooking

Ingredients

800g Nanna Tate potatoes
100g smoked streaky bacon, finely chopped
1 onion, finely chopped
30g unsalted butter
600ml chicken stock
150ml whole milk
150ml double cream
Cheddar, finely grated, to serve
Soured cream, to serve
Chives, finely sliced, to serve
Olive oil, for baking

Let’s get cooking!

Step 1 of 3
BAKE YOUR TATES

Preheat the oven to 210°C / Fan 190°C / Gas 6-7.

Prick the potatoes then rub with a little olive oil and salt. Place on a baking tray lined with baking paper and bake for one hour 20 minutes until cooked through and tender.

Once cool enough to handle, halve the potatoes and scoop out the flesh. Set the flesh aside. Toss the skins with a little oil and salt and return to the oven for 10 minutes, or until deep golden and crispy. Once cooled, blitz them in a small food processor into a chunky crumb.
Step 2 of 3
MAKE THE SOUP

Meanwhile, fry the bacon in a large saucepan over a medium heat for 5 minutes until golden and crisp. Remove with a slotted spoon and set aside. Add the onion to the rendered bacon fat, along with the butter, and cook for 10 minutes until soft.

Add the potato flesh and stock to the pan and bring to a simmer. Cook for 10 minutes, then add the milk and cream and simmer for a further 5 minutes. Using a handheld blender, blend until completely smooth, adding a little more stock to loosen, if necessary. Season with salt and pepper.
Step 3 of 3
ASSEMBLE & SERVE

Ladle the soup into bowls and top with the cheddar, crispy bacon, a dollop of soured cream, the chives and the crunchy potato skin crumb.